Foolproof Pie Dough Recipe {Video}
This post may contain affiliate links. Please read my disclosure policy.
No matter which pie dough recipe you use, the principles of making it will be the same: keep the ingredients cold, cold, cold. Let’s review:
Homemade Pie Dough
Purists will say that making a pie dough in the food processor is a no-no, but I find it works very well—so does Martha Stewart!—and if you are making a lot of dough, using a processor will save you a lot of time. (If you don’t have one, don’t worry: there are instructions below for making it without.)
The French Trick to Foolproof Pie Dough
Ten years ago I took a cooking class at Antoine’s Cafe in San Clemente, California during which the French instructor, Caroline Cazaumayou, wowed the audience with a tea towel.
After pulsing a few ingredients together in the food processor, she dumped the crumbly dough into the center of a tea towel. She then pulled up the corners of the towel and twisted it into a beggar’s purse. When she opened it up, the audience gasped: the crumbles had united to form a perfect round of dough.
This tea towel trick achieves two things:
- A tender crust, because the crumbly dough ensures it has not been over worked.
- A perfectly round shape, the ideal starting point for many a pie and/or tart.
This video demonstrates the process:
A few things to keep in mind:
- To start the pie-dough making process, cut your butter into smallish slices or cubes, place them in a bowl, and stick them in the fridge. Fill a large liquid measuring cup with ice and water. Set aside.
- If you want to make several batches of dough, rather than multiply the recipe and load up your food processor, make separate batches consecutively. No need to clean the processor in between batches.
- Chill the pie dough for 24 hours before using: this allows the flour to fully hydrate and allows the gluten to relax.
- Chill the crust for 30 minutes in the fridge before parbaking.
- When you are rolling out your dough, try to keep tools and ingredients cold — my aunt uses a marble rolling pin that she keeps in the freezer. (I never remember to freeze my rolling pins, but it’s something to keep in mind.)
This video shows how to roll out pie dough and make a simple fluted edge:
How to Make Foolproof Pie Dough: A Step-by-Step Guide
Measure your ingredients.
First pulse the flour, sugar and salt together.
Add the butter and pulse 10 times (about).
The butter should be the size of peas (about).
Add ice water.
Pulse again about 10 to 15 times or until the dough is still crumbly, but holds together when pinched.
Divide dough between two clean tea towels. I love these tea towels by Now Designs.
Gather towel into a beggar’s purse, and squeeze to form a round.
Transfer one to the freezer for a future use. Or transfer to the fridge for 24 hours before rolling out.
5 Recipes to Use Foolproof Pie Dough In
Bourbon Pecan Pie (No Corn Syrup)
Ronnie Hollingsworth’s Most Excellent Squash Pie
Foolproof Pie Dough Recipe
- Total Time: 20 minutes
- Yield: 2 nine-inch rounds
Description
This is the pie dough I use for everything: galettes, tarts, etc.
Dough can be made up to three days in advance and stored in the fridge or made weeks in advance and stored in the freezer. To thaw, place dough in the fridge overnight before baking.
To make a double batch: do not load your food processor with double quantities. Make the dough in separate batches — no need to wash the food processor in between batches.
Ingredients
- 2½ cups (320g) all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon kosher salt
- 16 tablespoons (227g) unsalted butter, cut into small pieces and chilled
- ½ cup + 2 tablespoons (142g) ice water
Instructions
- In the bowl of a food processor, pulse the flour, sugar and salt together. Add the chilled, cubed butter. Pulse at 1-second intervals until butter is the size of peas — should be about 10 quick pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. (To make without a food processor: In a large bowl, whisk flour, sugar and salt together. Add the butter to the flour mixture, and using the back of a fork or a pastry cutter, incorporate it until it is in small pieces. Add ice water and continue to stir with fork until mixture it crumbly but holds together when pinched.)
- Lay two clean tea towels on a work surface. Dump half of the crumbly dough mixture into the center of each. Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a round. Use your hands to pack and flatten the round. Wrap in plastic wrap or parchment paper, place in ziplock or other airtight bag/vessel, and stash in the fridge for 3 days or in the freezer for months.
- Prep Time: 20 minutes
- Category: Dessert
- Method: Food Processor
- Cuisine: American
This post may contain affiliate links. Please read my disclosure policy.
127 Comments on “Foolproof Pie Dough Recipe {Video}”
Would it be possible to omit the sugar so that the dough can be used for avoury purposes?
Sorry! savoury purposes.
Yes, absolutely! I also love this crust recipe for savory applications: Tomato and Gruyère Galette But, if you want to keep things simple, definitely omit the sugar (or leave it or reduce it … the sweet-savory combo is good, too :))
Another question…, if I put the dough disks in the freezer do you have any direction on thawing so that I work with them? Thanks so much.
I would stick the dough in the fridge the day before you plan on baking. If when you wake up, they still feel a little frozen, let them sit at room temperature. Let me know if there is anything else!
I just love your videos, and have been making your peasant bread for years. What kind of food processor do you use? Thanks so much!!
So nice to hear this, Mitzi! I have a 14-cup Cuisinart. Love it!
Very excited to try this! Do you have any insight on pie dough for my gluten free guests?
Hi Lauren! Sorry for the delay here. I do not have any personal advice, but I remember hearing Stella Parks on a Serious Eats podcast mention she had made a gluten-free pie crust and no one could taste the difference. Here’s the post/recipe: https://www.seriouseats.com/2016/07/how-to-make-the-best-gluten-free-pie-crust.html
I always make my crusts ahead for thanksgiving but instead of leaving them in a disc I roll them out cover with parchment paper and fold into quarters. Then wrap and put into freezer. Then I can just fit them into pie plate. No need to get out flour and all that again. I am a messy baker and it works best for me!
SMART!!! I still haven’t made my dough, but I’m thinking I might make it Wednesday, do your trick, but stick it in the fridge instead … this is exciting 🙂 🙂 🙂
did this work for you Ali?
Shelley, I never tried that trick, but I have been rolling out the dough, fitting it into a pie plate or tart pan, trimming/fluting the edge, and freezing it wrapped in plastic wrap. Freezing the pie plate takes up a bit more space, so if space is an issue, I would try the trick above. I would be sure to thaw the folded dough in the fridge overnight before baking to ensure it doesn’t crack when you are ready to unfold and fit in your pie plate.
Baked your Apple-Frangipane Galette last Thanksgiving eve kind of as an “extra” after the pies were baked. Well, it never made it to Thanksgiving dinner…husband & I dove into it that evening and finished it off for breakfast on Thanksgiving morning! Wow, it was that good! Pastry is outstanding and I look forward to using it for all the pies this year! Happy Thanksgiving!
So happy to hear all of this, Carol! I love the apple-frangipane galette for breakfast … so good with coffee … all that buttery flakiness. We’ve been treating ourselves to little nibbles every morning with the post-Thanksgiving pie remains. Hope you had a wonderful Thanksgiving!!
I used this for a potato leek galette tonight and it worked really great. Def the most flakey and easiest crust I’ve ever made. I omitted 1tbs of sugar and it worked just fine. I so appreciated using the tea towels and food processor for the dough, it was so simple and very little fuss and muss. I have been making galettes for years as well as trying out various themes on crusts and this was a nice buttery flakey alternative. I will be keeping this one. Thank you.
So happy to hear this!
I’d love to try again, but I hate the epic fail of making bad pie dough. Maybe this could work. Thanks for sharing!
Oh please do!!
I will try this today… love the towel trick!!! I also like the suggestion of rolling immediately and folding for storing when ready to use! Thanks, and enjoy your holiday baking, everyone!
Wonderful, Mary! And you as well 🙂 🙂 🙂
Thanks for the excellent vid. Do you have any suggestions for a vegan fat substitute? I guessI could try vegan butter, but wondering if it would work with olive oil (I’d prefer that). Thank you.
Hi Inge! I think olive oil will make for a problematic dough when it comes to rolling out … I think it will be too soft. You could try a mix of vegan butter and olive oil, but I do worry about the rolling process. Wish I could offer more guidance!
Super 👌👌👌👌🌟
🙂 🙂 🙂 🙂
I have been baking for many years…fabulous cakes, spectacular cheesecakes, candies, etc. I have never been able to make a pie unless I bought a “store packaged” pie shell (bad, bad, bad!!!)The inside of the pies were perfection, but a store bought pie shell??? Thus, I avoided making pies, for the most part. I came upon your blog and have been engrossed in…everything! When I saw how you made the all butter pie crust using a food processor, I was had! I made my Coconut Custard Pie and made the crust with your recipe and it turned out…FABULOUS!!! I’m so excited I’ve been purely giddy! Thank you sooo much! Love. Your. Blog!!!
Alma Dee
Alma!! I am so excited to hear this!! Isn’t it funny the things that trip us up? Thanks so much for writing. So happy this worked out 🙂 🙂 🙂
Autumn Greeting Ali!
So, the key is to keep everything cold? Do you think using the old fashion method of using a dough cutter would get the same results? ( ie I don’t have a food processor)
How do you think lard would work in place of the butter?
I’ve had buttermilk pie & it’s deliciously sinful. What’s you take on using buttermilk in squash/pumpkin pies etc?
On the lighter side, I bet making this outside when the temperature is frigid would be good. Providing you’ve a outdoor kitchen. =]
Hi Lisa!
Yes! And yes to using a dough cutter. I made pie crust by hand for years before discovering the food processor method.
I think buttermilk sounds amazing! I would be so curious as to how it turns out. I would compare some recipes and just see if they use a mix of buttermilk and cream or if they use 100% buttermilk.
Trying to save this recioe
I could only find a 9.5 inch pie pan in these quarantine times. How big do you think I should roll the dough out to be? Should I split the balls unevenly so I have a little more to work with for the pie base? During my last attempt my dough seemed a little too small for the pan. Thanks!
Hi Elizabeth! I think rolling it out to 12 inches or so should be fine. I don’t think you’ll need to split the dough unevenly. I just measured my pie plate (the one featured in the video) and it’s about 9.5 inches as well. Good luck! Let me know if you have any other questions.
Love this french tea towel trick! I’ve been doing something sort of similar with plastic wrap. Can’t wait to try 🙂
Hope you love it, Heather!
so delicious and easy! I think we can say goodbye to premade crusts from the supermarket! we used if for a blueberry/peach pie and it was fantastic. thank you
Yay 🎉🎉🎉🎉 Wonderful to hear this, Michelle!
Hi There, does this pie dough recipe have to sit in the fridge for 3 days? Would the recipe work if the dough was only in the fridge for 24 hours?
Hi Leanne! So sorry for the delay here. No, it does not need to 3 days in the fridge — it can be used as soon as it is made in fact. 24 hours is fine, too 🙂
It truly is foolproof!
Yay 🙂 🙂 🙂
I get good results using J Kenji Lopez-Alt’s technique of coarsely grating frozen butter before adding it to the dry ingredients in the food processor.
Great tip, Jane! Thanks.
Hi Ali,
I’m excited to try this pie crust recipe! One quick question- what temperature would you par bake the crust at and for how long? 😊
Funny you should ask, as I just did this! First: chill your pie dough in the fridge for at least an hour or freeze it. To par bake: line the dough with parchment paper, fill with pie weights (or dried beans or rice) all the way to the top. Bake at 425ºF for 15 to 17 minutes (or longer … till just golden around the edges). If you have a Baking Steel or pizza stone, place the pie plate on it to bake. After the 17 minutes or so, remove the parchment and weights, and return the pie dish to the oven for another 3 minutes.
Thanks Ali! Will definitely give this a go!
Can you use this pie dough recipe for a double crust apple pie?
Thanks!
YES!!
I made dozens of mini-galettes using this and it worked so well, thank you! I’ve been searching for a similarly foolproof chocolate dough… and wondering if you’ve ever tried subbing some of the flour for cocoa in this, or if you have another suggestion. The one I tried couldn’t really hold up the galette fruit filling, and the texture was nowhere near as good as this was. Thanks in advance if you have a tip!
So great to hear this, Sonia! Thanks so much for writing. I love mini galettes — seeing them all together is SO pretty. I’m afraid I have never attempted a chocolate dough so I don’t know how to advise in that regard. If I come across anything that looks promising, I will be sure to report back.
Can you not use this recipe if you want to blind bake? I followed your video and instructions to a T, except that I wanted to use it for a lemon meringue pie so I wanted to blind bake. I tried twice and both sets of dough came out of the oven wet and bubbly after 15 min on 375. So confused as to what I did wrong…
Bummer to hear this, Stacy! Question: after you fit the dough into the pie pan, did you freeze it for a bit? And did you use pie weights or dried beans or something to weigh it down?
I think one thing that really helps with blind baking is to make sure the dough extends to the outside of the pie dish by about 1/4 inch to allow for shrinkage; then press down to make sure it clings to the rim.
I should make a video demonstrating the blind baking. Sorry for the trouble with this one!
Is it possible to substitute some of the butter for lard? I’ve been wanting to experiment with all butter crusts vs half lard. Thank you so much!
Danielle, hi! I would imagine, but I’ve never tried so I can’t advise precisely. My gut would be to simply substitute 1:1. I would maybe start with subbing 50% of the lard for 50% of the butter?
Easiest and best tasting pie crust I’ve ever eaten. I printed a copy and tucked it into my copy of Bread Toast Crumbs so I don’t have to look it up every time I want to make a pie.
Aww, so great to hear this, Peggy 🥰🥰🥰🥰🥰 Thanks so much for writing and sharing. Means the world.
Do you add the sugar—2 Tbs— to the crusts you are making for a savory pie—ie, quiche.Thanks
I actually do! I don’t mind the sweetness in the crust. But if that sounds odd, you can definitely reduce the sugar or eliminate it.
I wasn’t sure how to rate this recipe. I’ve tried many pie dough recipes and this wasn’t one of my favourites for taste or tenderness. However, the beggar’s purse technique is a fantastic way of ensuring that you don’t overwork the dough and I now use it for all of my pie shells. Instead of using a food processor, I mix the dough by hand until it holds together in clumps.
Hi Sadie! I wonder if the tenderness issue has to do with the flour you are using? I was recently troubleshooting with a friend from Canada who has never been able to make good scones — she never gets the tenderness or flakiness she sees in the photos of the recipes she is making. I suggested trying bread flour because when I have troubleshooted with other people from Canada (and abroad) so often the doughs just don’t turn out the same when using all-purpose flour but they get good results when they use bread flour and sometimes also reducing the water amount. Often with pizza, the dough is way too sticky or wet. I’m just wondering if you tried this with bread flour if you might get better results.
Question: are you using a scale to measure?
Hi Alexandra, I appreciate your comments. I’ve been making pastry for over 50 years, and have tried many recipes and approaches over the years. But in the end I keep going back to my Mom’s lard/cake and pastry flour pie pastry. It’s always flaky and tender. Our Canadian bread flour has the same high protein rating as all-purpose. Cake and pastry flour is lower in protein. Sometimes the pastry is almost too tender, especially when warm. Butter tarts crumble when you bite into them! I was delighted to discover your beggar’s purse technique after all these years, and am going to try it with scone dough. And even though I won’t make your dough for dessert pies again, I will use it for a savory dish where a sturdier pastry is an advantage. I measure everything by weight, not volume. I’ve tried several of your recipes and they’ve all been hits. The pastry wasn’t a “miss”. It just wasn’t our favourite. I think that pastry, like chocolate chip cookies, is a personal choice….there’s no “one size fits all”!
OK, great to hear all of this, Sadie! Thanks for writing 🙂 🙂 🙂
What a great idea! The cotton towel worked like a charm.
I used pastry flour and it was so tender and flaky!
Thank you for sharing this! ❤️
Wonderful to hear this, Sabina! Thanks so much for writing. I made a double batch of this yesterday … Thanksgiving prep 🙂 🙂 🙂
This is my go to recipe for pie crust. I came back to copy it again because it’s so good!!
Great to hear, Pam! Thanks so much for writing!
Hey I am going to bake my first ever apple pie this Thanksgiving and I’m going to use your great looking pie crust. I have a 2.5 inch deep by 9.5 inch pyrex baking dish for the pie. Its kind of deep but i don’t want a “deep-dish” apple pie, because i want the ratio of apples to crust to be equal rather than a massive pile of apples. I’m also worried that the crust won’t brown. Would you recommend a par-bake even though the recipes don’t call for the par-bake? As well do you recommend pre-cooking the apples in a pan on the stove top (I am using honey-crisp)? Do you have any fool-proof apple pie go-to recipes? I have searched your site but I couldn’t find one. This is the #1 place i go for credible recipes! Thanks for the help.
Hello! And yay for apple pie! First: thank you for the kind words. Means a lot. Second: apologies for the delay!
A few thoughts: This is my go-to apple pie recipe. I do not pre-cook the apples. I don’t know how to advise regarding your pan bc by design it is going to create a deep dish pie. Are you open to buying a disposable pan for this recipe? That might be your best bet if you don’t want a deep dish pie.
I do not parbake crust for double crusted pies, but if you want to, this is what I’ve learned from Erin McDowell’s The Book on Pie, which has a very detailed tutorial on the process. In short, you would do this:
1. Roll out your pie dough and fit into your pan being sure to leave 1-inch of dough overhanging the edge. Refrigerate for 15-20 minutes.
2. Fill it with pie weights, and parbake as directed in this post.
3. Let cool 3 to 5 minutes; then cut the excess crust away so that it is flush with the pie plate. As you work, carefully loosen the crust from the edge so that it is not sticking.
4. Fill your crust. Top it with the other round. Trim it; then tuck the dough under the parbaked crust. Crimp with a fork.
Hope that helps!
Oh wow i didn’t see that recipe! Now I know which one i will use! Btw. I made the pie crust and it wasn’t coming together perfectly, and i kind of squeezed it pretty hard in that beggars purse, and it is looking a little crumbly. Is that going to result in a tough pie crust? I am considering redoing it and maybe using a water spritzer to help it come together and be more gentle next time (saw that tip from King Arthur flour). Is squeezing the dough too firmly something that results in tough crust? I’m thinking the ingredients were not distributed evenly enough in my smaller 8 cup food processor. Considering making each pie crust layer one at a time.
Hi! Squeezing the dough too firmly shouldn’t create a tough crust. I think the smaller food processor is likely causing the trouble. I would make a half recipe with that size food processor. Mine is 14 cups.